Chinese Pork Bone Vegetable Soup is a type of soup prepared with pork bones, dried muhsrooms, vegetable trimmings usually served on Chinese resturants prior to your meal.
If you have been to any Chinese restaurants in almost all instances you will be given a pot of tea and clear soup as a starter even before you order, if not even before you start your meal. Most of these restaurants soup just is a basic meat stock boiled with trimmings of vegetables and a mix of different meat bones like chicken, pork and beef seasoned with salt. This stock is a continuous simmering soup, called the master stock where they add these ingredients day in day out creating this rich bowl of goodness that is either serve on its own or used as a base for some of the other dishes they serve like other soups, noodles or stir fries. This is quite hard to recreate at home like I said it is a continuous process, it’s like a perpetual stock of simmering goodness but you can still create something similar but trust me it won’t be as rich unless you reuse that leftover stock again and again if you boil some meat bones. You can still create something similar by slowly boiling for long periods of time as much as many meat bones that you can gather and that is what we are doing today.
Like most restaurants they don’t have a set ingredient, you can use any bones you want and any vegetable trimmings that you may have, as long as it produces a clear broth. Though I cannot recreate that goodness, I think I done really well in a short amount of time, you just need to use the right ingredients to help with the flavours. In my recipe I used apples and corn to give a nice sweet taste, tons of spring onions and normal onions as this gives a lot of flavour and enhance everything on that spot, lemon peel for some freshness, I also used some dried shiitake mushrooms as a natural MSG and some of the stock standard stock dishes like carrots, ginger, ample salt and don’t forget heaps of bones where the tendons and ligaments are found as this gives the richness, our recipe will be made with pork as it has a low fat content as compared to beef bones if untrimmed. With that at hand trust me you will create the most wonderful simple clear soup that you will ever make at home so let’s start.
1 thumb sized ginger, cut in half then gently pounded
3 corn cobs, cut into 3 sections each
3 onions, peeled and uncut
5 pcs lemon peel
In a large soup pot add pork bones and enough boiling water, boil for 10 minutes then turn off the heat. Drain then rinse in running water removing scum attached on the bones. Clean the soup pot as well.
Place all the ingredients on to the soup pot, pour enough water to cover everything, bring to a boil then simmer in very low heat for 2 hours. Add the apples then continue to simmer for 2 more hours. Season with salt turn off heat then serve.